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Posted on 1/23/26 at 7:55 am to Dale3
Well gah dang... you would think I suggested putting tomatos in there 
Posted on 1/23/26 at 8:28 am to GaryHobson
quote:
why would anyone eat sausage in a seafood gumbo
Because it's gumbo.
Posted on 1/25/26 at 9:13 am to CharlesUFarley
That is stock. Meaning the liquid you add to roux or smothered okra. Are you saying that the referenced chefs/cooks using that stock don’t also make a roux?
Posted on 1/25/26 at 9:37 am to Dale3
I saw a recipe dated before the civil war that included okra, chicken, oysters, crabs and ham. Guessing sausage hadn’t made it to the dirty south yet?
Posted on 1/25/26 at 10:03 am to GaryHobson
quote:
why would anyone eat sausage in a seafood gumbo
I know people who put sausage in their seafood gumbo; whatever. For me, personally, it’s a no go. If I’m going to spend the time and money to make a seafood gumbo, I don’t want sausage overpowering the delicate flavors I’ve worked to create.
Posted on 1/26/26 at 12:22 pm to Royalfishing
quote:
Are you saying that the referenced chefs/cooks using that stock don’t also make a roux?
No.
Just that the flavors in the recipe I mentioned are really good and get better with age, and that I have had enough gumbo that tasted like gravy to be wary of it.
Edit: I was actually also hoping for some commentary on the spice combination. I'm thinking of experimenting with a home made seasoning blend to try to layer those tastes into other dishes.
This post was edited on 1/26/26 at 12:25 pm
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